Food Chemistry

16.2 Individual Constituents 757 eraTriboliumandTenebrioand by the increase in inhibitor concentration in tomato and potato leav ...

758 16 Legumes Table 16.16.Destruction of trypsin inhibitors by heating Sample Process Destruction (%) Soy flour Live steam, 100 ...

16.2 Individual Constituents 759 16.2.4 Lectins Lectins are sugar-binding proteins which dif- fer from antibodies and enzymes. T ...

760 16 Legumes Table 16.21.Carbohydrates in legume floursa Flour Glucose Saccharose Raffinose Stachyose Verbascose Starch Garden ...

16.2 Individual Constituents 761 Fig. 16.3.Biosynthesis of cyanogenic glucosides Fig. 16.4.Lima beans: linamarin degradation, re ...

762 16 Legumes Table 16.24.Fatty acid composition of legume lipids (weight-%)a Fatty acid Garden Chick Broad Lentils beans peas ...

16.2 Individual Constituents 763 Table 16.26.Daidzein (Dai), genistein (Gen), glycitein (Gly) and coumestrol (Cou) in soybeansa ...

764 16 Legumes Saponins contribute to the characteristic taste of soybeans and other legumes. They are heat sta- ble in the neut ...

16.3 Processing 765 of 0.012 μg/kg (water), corresponds to aroma values of 5× 103 –4. 25 × 104. One way to increase quality is t ...

766 16 Legumes Fig. 16.6.Soybean processing 16.3.1.2.2 Soy Milk Soybeans are swollen and ground in the presence of a 10-fold exc ...

16.3 Processing 767 Fig. 16.7.Production of soy sauce of undesired anaerobic microorganisms. It is a long and tedious fermentati ...

768 16 Legumes acid), heated (100◦C, 15 min) and inoculated withActinomucor elegans. After incubation at 12–25◦C for 2–7 days, s ...

16.4 References 769 Proc. 2nd Int. Workshop Antinutritional Factors (ANFs) in Legume Seeds (Eds.: A.F.P. van der Poel, J. Huisma ...

17 Vegetables and Vegetable Products 17.1 Vegetables 17.1.1 Foreword Vegetables are defined as the fresh parts of plants which, ...

17.1 Vegetables 771 Table 17.1. List of some important vegetables Number Common name Latin name Class, order, family Consumed as ...

772 17 Vegetables and Vegetable Products Table 17.1. (Continued) Number Common name Latin name Class, order, family Consumed as ...

17.1 Vegetables 773 Table 17.1. (Continued) Number Common name Latin name Class, order, family Consumed as Leafy vegetables 39 W ...

774 17 Vegetables and Vegetable Products Table 17.1. (Continued) Number Common name Latin name Class, order, family Consumed as ...

17.1 Vegetables 775 Table 17.2.Production of vegetables in 2006 (1000 t) Continent Vegetables Cabbages Artichokes Tomatoes melo ...

776 17 Vegetables and Vegetable Products Table 17.2.(Continued) Country Vegetables Country Cabbages Country Artichokes melons g ...